Anais do Simpósio Latino Americano de Ciências de Alimentos
Anais do 14 SLACA - Simpósio Latino Americano de Ciência de Alimentos

Sorghum is a gluten-free cereal with potential to develop products for human consumption such as cookies, cakes, breads and pasta. This grain has attracted the interest of researchers, food industry and consumers due to its nutritional and bioactive composition. However, its use for human consumption is still scarce and underexplored, thus, further studies are needed to define conditions to use it. The Mixolab® dough thermomechanical properties allow predict bakery and pasta products quality parameters. Therefore, this study evaluated the influence of sorghum flour (SF) particle size on dough Mixolab properties comparing to wheat (WF) and rice (RF) flour. Sorghum grains of BRS 305 (brown pericarp with tannins) and BRS 373 (bronze pericarp without tannins) hybrids were milled at finer, medium and coarse levels available on the laboratory mill (Laboratory Mill 3303, Perten Instruments, Sweden). Dough was analyzed using the Chopin + protocol. For BRS 305, it was observed that medium or coarse levels of milling shows high C3 values, while for BRS 373, finer or the coarse levels showed higher C3 values, associated with dough gelatinization. It was concluded that particle size influences the dough properties. BRS 305 and 373 dough showed a similar curve with WF when milled, respectively, at coarse and medium levels, while for RF no similarity was observed. Further studies with these flours blends are still required, especially to predict the quality of gluten-free products.